To make the cheesecake base crush the two types of biscuits together using a rolling pin until you are left with fine crumbs. Place the crumbs in a bowl and pour over the melted butter. Combine the two together and divide the mixture in to 3inch circular moulds. Press the mixture down so the base is solid and then chill in the fridge for 30 minutes.

For the cheesecake filling whisk double cream until it becomes a thick and stiff consistency. Use another bowl to mix the remaining ingredients (cheese, sugar and seeds from the vanilla pod) for about 3 minutes until they are fully incorporated together. Next, fold the cream in to the cheese mixture and stir in. Then divide the mixture in to the moulds and place back in the fridge for a couple of hours – until they are fully set.

Remove the stones from your plums and set half aside. Place half of them on a baking tray and cover them with sugar. Put the tray above a hot grill or stove and let them slowly dry for a few hours. Put the remaining plums in to a small pan with the balsamic vinegar, sugar and bay leaves. Slowly cook them until very soft – but try not to reduce the vinegar too much. Once you have removed the mixture from the heat, take out the bay leaves and puree until smooth.

Serve the cheesecake with the plum puree, fresh plums and an ice cream of your choice. Enjoy!